Skinny One Pan Caribbean Jerk Chicken Recipe (with Mango Salsa) Recipe

By: Becky HardinPosted: 6/24/16Updated: 2/20/24

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Jerk Chicken with Mango Salsa is a surprisingly easy dish. Make this One Pan Caribbean Jerk Chicken recipe in just 15 minutes! Pair this flavorful chicken with rice for a delicious and easy weeknight meal!

Table of Contents

Jerk Chicken Recipe

This EASY jerk chicken recipe is made in one pot, topped with mango salsa, and comes out absolutely delicious!

We went to Jamaica for our honeymoon, and I’ve been really missing the flavors ever since. Especially the jerk chicken; is there anything better? There’s so much spice and flavor, and it pairs so well with pineapple, mango, and other sweet fruit.

I decided to toss all those delicious flavors into one meal…in ONE SKILLET! This Skinny Caribbean Jerk Chicken recipe (that’s a delicious mouthful) is just the thing to take me back to our amazing honeymoon, and keep me on track for potentially wearing a swimsuit this summer.

This chicken is unbelievable tasty, it makes a beautiful and healthy weeknight meal, and it’s just so simple. I’m always a fan of one pot meals!

Learn how to make jerk chicken in ONE skillet for an easy dinner!

One Pot EASY Jerk Chicken

I love the colors of this dish. I can almost taste it just by looking at it! This jerk chicken recipe really reminds me of the sights and sounds of the Caribbean. So much beauty, personality, and flavor at every turn. TAKE ME BACK!

This One Pan Caribbean Jerk Chicken Skillet is going to have to suffice for now I guess. Maybe I can’t be back in Jamaica, but I CAN eat this every week. It’s ready in just about 30 minutes, and it only takes one pan to cook an entire dinner.

Caribbean Jerk Chicken Ingredients

Chicken Breast
Green Onions
Garlic
Habanero Chile
Lime Juice
Soy Sauce (low sodium)
Olive Oil
Light Brown Sugar
Cinnamon

So much flavor with those amazing ingredients! Plus we add on the mango salsa, which is made with:

Mangos
Red Bell Peppers
Red Onion
Cilantro
Lime Juice
Jalapeno

It’s fresh, it’s just a little bit spicy, a nice heat, and everything blends together so perfectly!

How to Make Jerk Chicken in the Oven

I used to assume that any AMAZING meal I ate must be hard to make. That’s the beauty of learning to cook through this site: I realized how simple cooking can be, even delicious dishes like this one! I’m so glad I learned how to make jerk chicken, and I did it in one skillet to really make it easy.

Start by combining all of the jerk chicken marinade/paste ingredients (green onions, chile, lime juice, soy sauce, olive oil, brown sugar, cinnamon, and salt & pepper) in a high powered blender. Combine until smooth.
Coat chicken breasts in this mixture and place in a large resealable bag. Put it in the fridge to marinate for at least 2 hours, but overnight is ideal.
When you’re ready to cook, take the chicken out of the refrigerator and preheat the oven to 350°F.
Combine all of the mango salsa ingredients in a bowl, and set it aside.
Heat a large skillet on the stove, then place the chicken in and cook for 5 minutes on each side (this will not completely cook the chicken, just sear).
Next, cover the chicken with the mango salsa, then place it in the oven for 15-20 minutes to fully cook through.

That’s it! I love to top it off with extra cilantro and jalapeno slices for an extra kick of flavor. This pairs nicely with a bit of rice to finish off the meal.

This easy jerk chicken is so simple, delicious, and pretty. What more is there to say than that? If you love spice, you’ll LOVE this. And guess what, only one pot to clean up! Gosh I love recipes like this. I cannot get enough. I hope you’re not sick of one pan dishes yet, because I feel like I’m just getting started!

See the recipe card for details on how to make Caribbean Jerk Chicken. Enjoy!

Try these other delicious one pot recipes:

Butter Baked Chicken and Cream
Baked Honey Balsamic Chicken
One Pot Chicken Alfredo
French Onion Soup Casserole
Spinach Stuffed Chicken Breast

Recipe

Skinny One Pan Caribbean Jerk Chicken Skillet

4.68 from 100 votes

Author: Becky Hardin | The Cookie Rookie

Prep: 10 minutes minutes

Cook: 20 minutes minutes

Total: 30 minutes minutes

Serves4

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Ingredients

▢ 3 green onions chopped
▢ 3 garlic cloves finely chopped
▢ 1 habernero chile seeded and finely chopped (important to remove the seeds, this puppy is HOT, handle with care)
▢ 1/3 cup fresh lime juice
▢ 2 tablespoons low sodium soy sauce
▢ 1/4 cup olive oil plus 1 tablespoon
▢ 1 tablespoon packed light brown sugar
▢ 1/2 teaspoon cinnamon
▢ salt and pepper to taste
▢ 4 large boneless skinless chicken breasts

For the Mango Salsa

▢ 2 large mangos peeled pitted and diced
▢ 1/2 red bell pepper finely chopped
▢ 1/4 cup red onion finely chopped
▢ 1/4 cup fresh cilantro finely chopped
▢ 1/4 cup fresh lime juice
▢ 2 tablespoons chopped jalapeno pepper

Instructions

In a high powered blender, combine the green onions, garlic, chile, lime juice, soy sauce, 1/4 cup olive oil, brown sugar, cinnamon, and salt and pepper. Process until fully combined and smooth.
Coat all four chicken breasts generously with the jerk paste. Place in a large ziplock bag and place in the fridge for at least 2 hours, preferably overnight.
When ready to make the dish, preheat oven to 350F and remove chicken from the fridge.
Make your mango salsa by combining all the ingredients in a medium bowl and setting aside.
Heat a large skillet over medium high heat and add the 1 tablespoon olive oil. Swirl to coat the bottom of the skillet.
Add all four chicken breasts into the skillet and cook for 5 minutes on each side, searing but not completely cooking the chicken through.
Remove the skillet from the heat and cover in the mango salsa.
Place in the oven for 15-20 minutes or until the chicken is fully cooked through (no pink)
Garnish with more cilantro and chopped jalapeño if desired.
Enjoy!

Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!

Nutrition Information

Calories: 405kcal (20%) Carbohydrates: 10g (3%) Protein: 32g (64%) Fat: 25g (38%) Saturated Fat: 7g (44%) Cholesterol: 127mg (42%) Sodium: 390mg (17%) Potassium: 457mg (13%) Sugar: 4g (4%) Vitamin A: 860IU (17%) Vitamin C: 35.7mg (43%) Calcium: 32mg (3%) Iron: 1.9mg (11%)